Tuesday, December 05, 2006

Salmon Bites Recipe

These little salmon bites are a great hot finger food for a party. They have a creamy salmon filling and a crisp, buttery bread case. The salmon filling could also be used to fill vol-au-vent cases.

The cases can be made the day before serving and stored in an airtight container until required. The flavoured white sauce can also be made the day before serving. Store the sauce in an airtight container in the refrigerator and stir in the salmon just before filling the cases.

Makes about 24 bite-sized hors d'oeuvres.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Bread CasesAbout 12 slices sandwich-slice white bread (use a fairly wide/tall loaf so that you are able to cut 2 rounds from each slice; otherwise you'll need about 24 slices of bread)About 50g butter, melted

Ease the rounds into the holes of a mini muffin pan (1 tablespoon capacity holes). Ensure that the bread is pressed against the base of the pan as this helps the case brown on the bottom.Bake cases until crisp, about 12-15 minutes.

Remove skin and bones from the salmon and break it into small chunks.Melt butter in a medium saucepan over medium-low heat. Stir in flour and cook, stirring, until the mixture bubbles. Remove saucepan from heat.Add about one third of the milk. Stir until mixture is well combined and as smooth a possible. Stir in remaining milk. Return saucepan to medium or medium-high heat and stir continuously until mixture bubbles and thickens. Remove from heat. If something has gone wrong and your white sauce is lumpy at this stage, you could pass it through a fine sieve.

14 Comments:

Anonymous said...

Great recipe,, I did a pre super bowl take last week on this dish woooooooooooow...the guys loved it the family loved it, I loved it now I will make twice as much for our super bowl party .... thank you for a great recipe

My mum used to make these all the time years ago, and i've been addicted ever since! The only difference when I make them is I used tuna. I've used salmon also. Or you can do bacon. The options are endless.Yum!